Sendai-Style Grilled Beef Tongue (Gyūtan)

Name: Sendai-Style Grilled Beef Tongue (Gyūtan)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Japan
Ingredients: 1 1/2 lb (700 g) cleaned beef tongue, cut into 1/2-inch (1.3 cm) thick slices (ask the butcher to slice it); 2 tsp (10 g) coarse salt; 1 tsp (2 g) freshly ground black pepper; 2 tbsp (30 ml) sake; 1 tbsp (15 ml) neutral oil, for brushing the grill; 1 lemon, cut into wedges, for serving; 2 scallions, thinly sliced, for serving

牛タン GyūtanSay it: gyoo-TAHN

By the Passport Plate editors. Published November 6, 2026.

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Gyūtan is Sendai’s signature grilled beef tongue: thick, rosy slices of tongue seasoned simply with salt and pepper, then cooked over charcoal until the edges char and the center stays juicy. It is eaten across Japan but is most closely associated with Sendai, where it is often served as a set meal with barley rice, oxtail soup and pickles. The flavor is deeply beefy and savory, with a pleasant springy bite that softens as you chew. Good gyūtan depends on careful slicing and a hot, quick grill.

Sendai-Style Grilled Beef Tongue (Gyūtan)

牛タン, Gyūtan

Pronounced gyoo-TAHN

Serves: 4
Prep: 20 min
Cook: 12 min
Total: 32 min
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

1 1/2 lb (700 g)700 g (1 1/2 lb) cleaned beef tongue, cut into 1/2-inch (1.3 cm) thick slices (ask the butcher to slice it)
2 tsp (10 g)10 g (2 tsp) coarse salt
1 tsp (2 g)2 g (1 tsp) freshly ground black pepper
2 tbsp (30 ml)30 ml (2 tbsp) sake
1 tbsp (15 ml)15 ml (1 tbsp) neutral oil, for brushing the grill
1 lemon, cut into wedges, for serving
2 scallions, thinly sliced, for serving

Method

Pat the tongue slices very dry with paper towels. If the slices curl badly, score the surface lightly in a shallow diamond pattern with a sharp knife, being careful not to cut through.
In a small bowl, mix the salt, pepper and sake. Rub this mixture over both sides of the tongue slices. Let stand at room temperature for 15 minutes, or cover and refrigerate for up to 24 hours.
Heat a charcoal grill, cast-iron griddle or heavy skillet over high heat until a drop of water sizzles and vanishes. Brush the grill grates or pan lightly with the oil.
Grill the slices without crowding, 2 to 3 minutes per side, until well browned, lightly charred at the edges and just cooked through. The center should still look juicy, not gray and dry.
Transfer to a cutting board and rest for 2 minutes, then cut each slice crosswise into bite-size pieces if you like.
Arrange on a warm plate with lemon wedges and scatter with scallions. Serve immediately with barley rice and oxtail soup if making a Sendai-style set meal.

Regional variants

Some cooks brush the tongue with a tare made from soy sauce, mirin and garlic before grilling; thinner slices are also common in yakiniku restaurants.

Cook's notes

If you buy a whole tongue, simmer it with salted water until the skin peels, then cool, trim and slice; pre-sliced tongue saves time.
A very hot grill and short cooking keep the meat tender; prolonged cooking makes it tough.
Score thick slices lightly to stop them curling.

Serve with

Barley rice (mugi gohan), oxtail soup, pickled vegetables, and lemon wedges.

Make ahead and storage

The tongue can be seasoned and refrigerated for up to 24 hours before grilling. Cooked leftovers keep for 2 days in the refrigerator and are best reheated quickly in a hot skillet.

Sendai-Style Grilled Beef Tongue (Gyūtan)